Start by sterilizing your jars. You can do this by running them through a dishwasher cycle or boiling them in water.

In a large pot, combine the apple juice and lemon juice. Bring it to a rolling boil over medium heat.

Once boiling, stir in the pectin and let it bubble for one minute.

Gradually mix in the sugar, stirring continuously until it’s fully dissolved and bring it back to a rolling boil for about 1-2 minutes.

To test if it’s ready, place a spoonful on a cold plate. If it holds its shape, it’s good to go; if not, let it boil a little longer.

Using a ladle, pour the hot jelly into your prepared jars, leaving about 1/4 inch of headspace at the top.

Wipe the rims clean with a damp paper towel before sealing.

Affix the lids and process the jars in boiling water for about 10 minutes.

Let the jars cool completely at room temperature and store in a cool, dark place.